Kueh Chap - Magical pork dish

Kueh Chap is a Malaysian Chinese dish that is packed with lots and lots of pork. Almost every part of the pork can be found inside a Kueh Chap dish. In Kuching, Malaysia. this dish is usually eaten as dinner although some would argue they prefer to have it for breakfast or lunch.

The broth is dark and rich and it's often made of a blend of spices and herbs boiled together with pork parts and bones. It is usually served with thin and broad rice noodle, some like to have it with a bowl of noodle and even rice. Tofu and pork parts like lean meat, stomach, intestine, ears, belly, and skin are also added before topping it off with fried garlic oil.

Kueh Chap flavour has often been compared to Bak Kut Teh, another Malaysian dish with similar characteristics, however, both dishes are as different as Soba from Ramen. Kueh Chap possesses a milder flavour in comparison, it is savoury, slightly herby with a hint of Chinese "5 spice" and tends to retain a tiny bit of pork gaminess to it due to the prolong cooking with pork intestine and stomach. I personally think Kueh Chap is more similar to Indonesian "Kue Kia Theng" in both flavour and presentation.

The next time you come to Malaysia, try ordering a bowl of steamy hot Kueh Chap together with a bowl of "Yu Char Kueh" - a long golden Chinese doughnut that goes well with anything.
This time we are having our Kueh Chap in one of Kuchingite's favourite spot situated in Carpenter Street.

Location: Lau Ya Keng Kopitiam, 19, Lebuh Carpenter, 93000 Kuching, Sarawak, Malaysia

Dishes to try: Kueh Chap and the Satay, although you may also try the other food there.

Personal rating: 6.5/10
(Not the best I've had, so I will make a few more videos of the Kueh Chap in Kuching, Malaysia I think deserves a mention)

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